Macaroni and cheese with a twist

I can count the number of times that I have eaten Macaroni and cheese.

This is not a dish that my mum made growing up, I guess it was to plain of a dish for everyone to enjoy and most macaroni and cheese are made with an egg, so this dish was definitely out of the question.

I was watching The Pioneer Women and she was making Macaroni and cheese for her son Bryce, but it had a twist she added goat cheese.

I have never eaten goat cheese before, whenever I see it in the store, I move away. I always picture the goats udders when I hear goat cheese, my mind just goes there.

However I was brave this time around and decided to add it to the macaroni and let me just tell you one thing, I am always going to be adding goats cheese to my macaroni from now on.

The addition of the goat cheese, just gave the dish a whole new level, the cheese gives it a nice sharp taste and mmmm delicious.

Ingredients:

500g x cooked macaroni.

1 x egg beaten.

110 g x butter.

¼ x cup cake flour.

2 ½ x cups milk.

2 x tsp English mustard

450g x grated cheddar cheese.

100g x goat cheese, crumbled.

1 x tsp salt.

1 x tsp black pepper.

Method:

In a pot, melt the butter.

Add the flour and whisk together, allow to cook for about 3 – 5 mintues.

Add in the milk and mustard powder, whisk to combined.

When the mixture comes to the boil, remove about ¼ x cup of the mixture.

Slowly pour the ¼ into the egg mixture and whisk to combined.

Then pour the egg mixture into the pot and whisk till nice and smooth.

And almost all the cheddar cheese, keep some to sprinkle over the top.

Add the goat cheese, salt and pepper, stir till everything is melted and nice and thick.

Remove from the heat and stir in the cooked macaroni.

Pour the mixture into a greased oven proof dish.

Sprinkle with the remaining cheese and pop into a preheated oven.

Bake at 180 degrees for 20 minutes or until the cheese is brown and bubbly.